Fluffy Blueberry Pancakes
Light, fluffy pancakes studded with fresh or thawed blueberries — easy to make for breakfast or brunch.
Servings: 8 servings
Ingredients
Ingredients
- 1 cup 124 g all-purpose flour
- 2 tablespoons 25 g granulated sugar
- 1/4 teaspoonsalt
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1 large egg
- 1 teaspoonlemon juice or white vinegar
- 1 cupmilk any kind, regular or nondairy
- 2 tablespoons 30 ml vegetable oil
- 1/2-1 cupfresh or frozen thawed blueberries
Instructions
Instructions
- If using frozen blueberries, thaw, rinse, drain, and pat dry; if using fresh blueberries, rinse, drain, and pat dry.
- Preheat a griddle to 350°F or heat a large nonstick skillet over medium heat until a drop of water skitters or "dances" on the surface.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda.
- In a separate bowl, whisk the egg with the lemon juice (or white vinegar), the milk, and the 2 tablespoons vegetable oil.
- Pour the wet mixture into the dry ingredients and whisk until just combined; the batter should be slightly lumpy—do not overmix.
- Lightly oil the preheated griddle or skillet with a small amount of the vegetable oil (use a brush or a folded paper towel to spread it).
- Pour batter for each pancake onto the hot surface (use your desired size). Immediately sprinkle a few blueberries onto the top of each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, then flip each pancake with a spatula.
- Cook the flipped pancakes until golden and cooked through, about 1–2 minutes more; reduce the heat if they are browning too quickly.
- Transfer pancakes to a plate and keep warm while you cook the remaining batter. Serve the pancakes warm.
Notes
You know the pan is ready for your pancakes when a fleck of water “dances” in the pan.
If you are usingfrozen blueberries, make sure the thaw them and dry them before going into the batter. The water from the ice can water down the pancakes if not dried.
You know a pancake is ready to be flipped when the top bubbles. They are done when they become a golden brown color.
You can make pancakes with other fruit or mix-ins too: strawberries, raspberries, bananas, blackberries, or chocolate chips!
To make ahead: Cool pancakes in a single layer on a baking sheet covered with paper towels. Store in an airtight container in the refrigerator or freezer.
Freeze cooled pancakes between paper towels or parchment paper in an airtight container so you can grab single pancakes.
Cold or frozen pancakes can be reheated in the microwave or in a toaster.
If you are usingfrozen blueberries, make sure the thaw them and dry them before going into the batter. The water from the ice can water down the pancakes if not dried.
You know a pancake is ready to be flipped when the top bubbles. They are done when they become a golden brown color.
You can make pancakes with other fruit or mix-ins too: strawberries, raspberries, bananas, blackberries, or chocolate chips!
To make ahead: Cool pancakes in a single layer on a baking sheet covered with paper towels. Store in an airtight container in the refrigerator or freezer.
Freeze cooled pancakes between paper towels or parchment paper in an airtight container so you can grab single pancakes.
Cold or frozen pancakes can be reheated in the microwave or in a toaster.